Day 127 – Easy Summer Recipes

Day 127 –  Easy Summer Recipes – June 1, 2016 – I’d like to share a couple of refreshing recipes for summer. These two side dishes are extremely easy to make and very tasty. 

Mixed Bean Salad

beans

This recipe is so easy because the only thing you have to make is the dressing. It is light and refreshing and I got several rave reviews when I made it for Mother’s Day.

Start with 3 to 4 cans of your favorite canned beans. I like to start with one multi-bean can of yellow/green and kidney beans. Drain and rinse each can of beans thoroughly to remove the excess salt (sodium). Place all of the beans in a large bowl and top with my Grecian Lemon Dressing. Stir and chill. Best if chilled overnight.

Just before serving, mix in a small container of crumbled feta cheese. Optional: parsley, cilantro, diced red onion. Be creative, try a variety of combinations.

Beans (4 cans – 1 each): Yellow (Wax) Beans, Green Beans, Red Kidney Beans, Garbanzo Beans, Black Beans, really any of your favorite beans.

Grecian Lemon Dressing

Yields: ½ cup
  • ¼ cup extra-virgin olive oil
  • 2 Tbsp. red wine vinegar
  • 1 Tab. of Lemon Juice
  • 2 tsp. minced (wet) garlic
  • 1 tsp. dried oregano leaves
  • 1/4 tsp. of salt
  • 12 grinds of black pepper
In-door Grilled Zucchini & Yellow Squash w/Onion (optional)
grilled zucchini
Option: no onion

I prepped this earlier today and Mark grilled it tonight for dinner. The flavors are great. We used my indoor (George-Foreman-type) grill.

I started with 3 zucchini and 3 yellow squash. Wash and pat dry. Slice into 1/4″ (even) slices (disks). Place all of the pieces into a gallon size zip-closure bag. Option: Peel and slice 1 large onion. Cut onion in half and slice each half into 1/4″ slices. Add to the zip-closure bag.

Marinade Recipe

3 Tab. Olive Oil
1 Tab. Balsamic Vinegar
2 tsp. minced (wet) Garlic
1/2 tsp. Dried Basil
1/2 tsp. Garlic Pepper (no salt)
1/8 tsp. Salt

Mix all of the above ingredients for the marinade. Pour over the vegetables and close zip-bag. Refrigerate for several hours. Pre-heat the indoor grill to 350 degrees (med-high). Layer the vegetables in a single layer on the grill. Close the lid and grill for 5 to 7 minutes or until tender and lightly browned (seer marks). Repeat until all the vegetables are cooked or refrigerate part of the vegetables and grill within 3 days.

Delicious ~ I could hardly stop eating my vegetables! And that’s not something I say every day.

For a faster recipe using Olive Oil, Balsamic Vinegar and Italian Seasoning Mix – click here

Day 127 - Easy Recipes for Summer

Day 127 –  Easy Summer Recipes

I hope you get a chance to try these recipes. I always love fast and easy recipes anytime of the year. These two recipes are light and refreshing for summer.

I almost didn’t get to write this post tonight. This afternoon, my laptop computer decided to download and update Windows 10 and I lost my internet access. After some trial and error, I finally got it up and running again.

Tomorrow is weigh-in. Keep your fingers crossed for me 🙂

Facing MY FAT,

Vickie

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